Turkey Roast with an Orange-Cranberry Sauce

This recipe can be used for a different, yet traditional Thanksgiving or Christmas dinner (with much less hassle than cooking the whole bird...). The brining step is important to make the meat juicier and tastier.

Before you start

Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.

Keep the serving plates warm on the stove while roasting the turkey.

Method

Pour the water and salt in a bowl, then mix well until the salt is dissolved. Put the turkey in the brine, then chill, covered, in the refrigerator for at least 3 h, up to overnight. Depending on the size of the bowl, it may be necessary to add some additional brine to cover the turkey: you will need 1 tablespoon of salt for every cup of water.

Preheat the oven to 175ºC/350ºF. Take the turkey out of the brine, then pat it dry using paper towels.

Heat the oil in a pan or casserole dish
over medium-high heat. Sauté thoroughly 7-8 min on all sides until golden coloured. Cut the shallots into large chunks and add them to the pan. Cover and cook 1 h in the middle of the oven.

Pour in the white wine, orange juice, broth and cranberries. Turn the turkey, add a little salt and pepper to taste, then continue to cook, uncovered, about 15 min, until the internal temperature of the turkey reaches 77ºC/170ºF. Take the turkey out of the pan, put it on a cutting board, cover it with aluminum foil and let it rest 10 min (to reabsorb all the juice).

During this time, reduce the cooking juices on the stovetop 2 min over high heat if the consistency is too thin, or dilute it with additional broth if it is too concentrated for your taste. Mix in the margarine, stirring well to
enrich the sauce.

Remove and discard the twine, slice then serve the turkey with the cooking sauce.